Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.

To develop new type of sponge cake, the effects of partial (040%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.058.23 and 28.4936.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 3040% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.